Stellenbosch estate sets the trend for Pinotage expression

Delheim has unveiled the latest vintages of its classic wines that again show just how well Pinotage thrives in the foothills of the Simonsberg, home of the renowned Stellenbosch farm. The Delheim Pinotage and Delheim Pinotage Rosé each have long pedigrees of excellence and their continuous expressions complement this great tradition.

In fact, Delheim was among the first Pinotage producers in the 1960s.

“Cultivars are the product of their environment, but each has a sweet spot,” says cellar master Roelof Lotriet, who joined Delheim in December after a sojourn at some of Stellenbosch’s top boutique wine estates and a season in Bordeaux, France.

Working from a palette of outstanding grapes affords a winemaker the opportunity to explore styles and produce wines for diverse occasions. A case in point, the new Delheim Pinotage 2017 is a wine of alluring mystery and complexity while the Pinotage Rosé 2019 is fun and floral in character.

The former is a medium-bodied wine with a rich, crimson hue. Its juicy, red fruit aromas have an undertone of perfume and cloves. The palate has a savoury character with notes of cranberry and plum that lingers in a soft, elegant and oak-tinged finish. Just the ticket for a diverse variety of dishes, even sweets like a salted chocolate and berry ice-cream. See recipe below.

On the other hand, the Delheim Pinotage Rosé 2019 is fresh, fruit-driven and elegant. “The 2019 season was one of the coldest and therefore ideal conditions for producing rosé,” says Roelof.

The result was wine of light salmon hue that shows pomegranate and cranberry on the nose with nuances of candy floss and floral blooms. While rosé is most commonly consumed as refreshment in warm weather, it pairs very well with winter dishes like spicy curries or a Thai coconut milk noodle soup. See recipe below.

Part of its popularity stems from the wine’s vegan-friendliness. Unlike most other wines, only vegetable proteins are used to clarify the juice and wine.

Delheim was the first to produce a Pinotage Rosé in 1976, consistent excellence ensuring that it has remained one of the most popular rosé wines in SA.

Today it is a proud member of the Delheim Pinotage portfolio, alongside the flagship Vera Cruz. Both the Delheim Pinotage and Delheim Vera Cruz have featured among the prestigious Absa Pinotage Top 10.

The recommended retail price for the Pinotage Rosé is between R80 and R85; and for the Delheim Pinotage, R145 to R150.

For more information, visit or contact Delheim on or 021 888 4600. Also find Delheim on Facebook, Twitter @Delheim and Instagram @delheimwines.

Delheim Estate is in the Simonsberg sub-region of the Stellenbosch Wine Routes, on the Knorhoek Road, off the R44.


Thai Coconut Milk Noodle Soup (khao soi)

Khao Soi is from Northern Thailand – a noodle soup with an amazing combination of flavours and texture. This soup only takes 15 minutes to make! Your taste buds are in for a treat with this delicious Thai soup and the best of all – it pairs so well with the Delheim Pinotage Rosé. Who said Rosé is just for summer-sipping?


200g Roka Pad Thai Noodles
2 tablespoons coconut oil or olive oil
1 onion finely chopped
A thumb size piece of ginger, grated
3 garlic cloves, chopped
1 red pepper, diced
1-3 tablespoons Thai red curry paste, the more you use the spicier it gets, you decide
1 can coconut milk
500ml chicken stock
1 teaspoon turmeric
4 tablespoons soy sauce
3 tablespoons brown sugar
300g chicken fillets grilled and cubed
Fresh coriander or basil
Bean sprouts


  • Prepare Noodles – Follow the instructions on the packet.
  • In a medium pot, heat oil over medium heat. Add the onion, red pepper, garlic, ginger, red Thai curry paste and turmeric. Sauté until fragrant and golden, about 4 minutes.
  • Add the stock, sugar, soy sauce and coconut milk bring to a simmer and add the diced chicken. Simmer for 5 minutes.
  • Add the noodles and serve with fresh herbs, bean sprouts and a squeeze of lime.

Delheim Rose Thai Noodle Soup

Delheim Pinotage Salted Chocolate and Berry Ice Cream

We absolutely love this no churn ice cream; it is super easy to make and you will get goosebumps with every bite. Great flavor complexity and texture and the best of both worlds! Delheim’s Pinotage is not only for those warm winter meals


500ml fresh cream
1 tin condensed milk
½ cup Delheim Pinotage
2 tablespoons berry jam – the best quality you can find!
200g dark chocolate
5ml Maldon salt


  • Pour the wine in a saucepan and simmer until reduced by halve. Let it cool.
  • Melt the dark chocolate, spread it out onto baking paper and sprinkle the Maldon salt over. Leave until it hardens and break up into pieces.
  • Whip the cream in a stand mixer until stiff peaks form. Once stiff peaks have formed and with the mixer still running, slowly pour in the sweetened condensed milk.
  • Turn mixer off, remove bowl, and gently stir in the Delheim Pinotage, berry jam and salted dark chocolate.
  • Spoon the ice cream into a freezer safe container and freeze 4 hours or overnight.
  • Serve in an ice-cream cone with chocolate sauce!

Delheim Pinotage Chocolate Ice Cream